LogFather Blog
Practical UK food safety & HACCP guides for independent cafes, bakeries, takeaways and small restaurants. No fluff, no jargon tax.
Cleaning schedule for a UK cafe: daily, weekly, monthly (with template)
A working cleaning schedule is the second thing an EHO asks to see, after temperature logs. Here's what daily / weekly / monthly should cover in a typical cafe, and what makes a schedule pass inspection.
HACCP plan template for a UK cafe (with worked example)
A HACCP plan is a written document showing you've thought through where food can go wrong and what you do about it. Here's the structure UK EHOs expect, with a cafe example you can copy.
How to get a 5-star food hygiene rating (and keep it)
The Food Hygiene Rating Scheme scores you on three pillars: hygiene, structure, and confidence in management. Here's how each is judged and the records that move you from 3 to 5.
Natasha's Law: what UK food businesses must do for PPDS items
Natasha's Law (since October 2021) requires a full ingredient list and clear allergen labelling on any food packed for direct sale. Here's what counts as PPDS, what the label has to say, and how EHOs check it.
Opening and closing checklist for a UK cafe (with template)
The opening and closing checklist is the simplest, lowest-effort way to demonstrate a working food safety system to an EHO. Here's what each checklist needs to cover and why it matters.
UK fridge temperature regulations: what the law says, what EHOs expect
The legal limit for chilled food in the UK is 8°C. Here's exactly what that means in a cafe kitchen, how EHOs check it, and what to do if a fridge drifts.